Description

A vibrant and tangy Strawberry Rhubarb Compote made by gently cooking rhubarb and strawberries with sugar and lemon zest. This versatile compote is perfect for topping yogurt, pancakes, desserts, or enjoying on its own. The recipe is simple and requires just a few ingredients, cooked on the stovetop to achieve a delightful balance of sweet and tart flavors.

Ingredients

Scale

Fruits

1 pound (450 grams) rhubarb, sliced into ½ inch (13mm) pieces (approx 3 ½ cups)
1 pound (450 grams) strawberries, hulled and chopped into halves or quarters (approx 3 cups)

Others

1 cup (200 grams) granulated white sugar
2 teaspoons finely grated lemon zest
1–2 tablespoons water (as needed)

Instructions

Prepare Rhubarb: Wash the rhubarb stalks thoroughly, then trim the ends and slice them into roughly ½ inch (13mm) pieces to ensure even cooking.
Prepare Strawberries: Wash the strawberries, remove the hulls (stalks), and cut them into halves or quarters depending on their size. Leave them larger for a chunkier texture in your compote.
Combine Rhubarb and Sugar: Place the sliced rhubarb and granulated sugar in a frying pan or skillet. Add 1 to 2 tablespoons of water to prevent sticking and help with cooking.
Cook Rhubarb: Put the pan over medium heat and cook, stirring regularly, until the rhubarb releases its juices, softens, and becomes pulpy. This will take about 10 to 15 minutes. Add extra water as necessary if the mixture starts to dry out.
Add Strawberries and Simmer: Stir in the chopped strawberries and continue to simmer over medium heat for an additional 5 minutes until the strawberries collapse and blend into the rhubarb. Adjust cooking time depending on your preferred compote texture – less time for chunky, more for smooth.
Finish with Lemon Zest: Remove the compote from the heat and stir in the finely grated lemon zest to add bright, fresh flavor.
Cool and Chill: Allow the compote to cool to room temperature, then refrigerate until ready to serve. Optionally, add a squeeze of lemon juice before serving to balance sweetness if desired.

Notes

Use fresh, firm rhubarb stalks for the best texture and flavor.
Ripe, sweet strawberries complement the tartness of rhubarb; adjust sugar according to your fruit’s sweetness.
If you prefer a smoother compote, cook the mixture longer to break down the fruit further.
The lemon zest enhances the compote’s brightness but avoid adding lemon juice too early as it can toughen the fruit.
This compote can be stored in an airtight container in the refrigerator for up to one week or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Sauce/Compote
Method: Stovetop
Cuisine: American

Keywords: Strawberry rhubarb compote, fruit compote, rhubarb recipe, strawberry sauce, dessert topping, homemade compote